USVI-On-Line

I'm not Ron - but I did stay in a Holiday Inn Express last night.

The Weber Smoky Mountain smoker is a less pricey alternative to the Big Green Egg. I know that Ron and I both own one of these, and they're great.

Ron also has a lot more gear (offset smokers, etc.) but the WSM is very good for maintaining temps for long periods of time, which is key for low and slow cooking of meat (aka BBQing).

liamsaunt wrote: NTL, nope, that is not one of your fry mixes! It's a simple beer batter with the addition of a tbsp. of cumin and a tsp. of cayenne...

The white sauce is a version of crema--it came out thicker than I wanted because I used the fage yogurt instead of regular. it's just 2 parts mayonaisse, 1 part yogurt, juice of one lime, and some chipotle powder.

Laimsaunt - couple of questions, remember, still a novice and only used to using the fry stuff I sent ya'. What is a "simple beer batter"?

Also, what is crema and fage yogurt?

Thanks,
nothintolose

augie wrote:I'm not Ron - but I did stay in a Holiday Inn Express last night.

The Weber Smoky Mountain smoker is a less pricey alternative to the Big Green Egg. I know that Ron and I both own one of these, and they're great.

Ron also has a lot more gear (offset smokers, etc.) but the WSM is very good for maintaining temps for long periods of time, which is key for low and slow cooking of meat (aka BBQing).

Augie nailed it! For an easy to use but great smoker it is impossible to beat the WSM. You can get one for around $200 on Amazon (with free shipping) or you may be able to find a local dealer (some Ace Hardware stores stock them). The biggest difference between the WSM and the Egg is the versatility of the Egg. It can be a smoker, an oven and a grill just depending on how you build the fire and set it up, so even though the Egg is more expensive, it is also more versatile. An Egg is next on my list of outdoor cooking toys (er... tools)

Basically, for the price of a large Egg you can buy a WSM for smoking, a Weber One Touch Gold kettle for smoking, a large supply of charcoal and wood chunks and some meat to cook

If you want to do some research, the best site for WSM owners is the Virtual Weber Bullet and the best site for the Big Green Egg is the Egghead Forum. Of course, the best overall BBQ site is the BBQ Brethren

Thanks Ron! The main reason I like the egg is because of its versatility...I don't have a lot of space for outdoor toys. The price has been holding me back though...we'll see.

We have some Green Eggs (and the original Komodos) in our crowd. The great thing about them is how well you can control temperature and fuel use. But, it is a capital investment!

I do a good bit of cold smoking, so use a big Brinkman vertical smoker. It is just okay. I added a lot of furnace gasket around the doors and that helped.

Cheers, RickG

I guess when Liamsaunt goes on vacation no one is cooking! She's my inspiration. Life has been hectic so it is surprising there's been food in the house lately let alone food porn. But today is a day of peace and quiet (so far) so I'm spending it mostly in the kitchen. Charlie and I had our own jazz brunch today. A mushroom and feta egg casserole and apple sausage. And there's a pot of chili on the stove for later in the week. I think tonight's dinner is beef braciole (sp?) of some sort.
Here's breakfast:

Mary Beth - that looks delicious!!!!

Yum!

nothintolose wrote:Mary Beth - that looks delicious!!!!

thanks. I never made this recipe before and it was good but a tad dull for my tastes. Next time I'd kick it up with Jerome's or something in the egg mixture.

I like sausage!

Cheers, RickG

I'm back!

After ten days of fish, fish, and more fish (which I love), all prepared by somebody else (the oven in my Gallows unit was broken ), here is what we had today. Roast turkey:

<a href="http://www.flickr.com/photos/28539958@N00/1678445053/" title="Photo Sharing"><img src="http://farm3.static.flickr.com/2047/167 ... 970dd5.jpg" width="500" height="375" alt="october turkey"></a>

All the usual sides including stuffing:

<a href="http://www.flickr.com/photos/28539958@N00/1679297986/" title="Photo Sharing"><img src="http://farm3.static.flickr.com/2069/167 ... d593b6.jpg" width="500" height="375" alt="stuffing"></a>

and potatoes, gravy, green beans, etc:

<a href="http://www.flickr.com/photos/28539958@N00/1679297106/" title="Photo Sharing"><img src="http://farm3.static.flickr.com/2377/167 ... 69a6b2.jpg" width="500" height="375" alt="side dishes"></a>

This was for eight and leftovers.

WELCOME BACK! That stuffing looks yummy!

That looks amazing! We are going to be in St John for Thanksgiving but are looking forward to coming back home and cooking up a great big turkey like that one.

Well, do tell! When did you get back? How was your trip? Did you save any rum for the rest of us?

Did you use the Cajun Injector???

here's my chili for later in the week


and tonight's dinner